This salad is loaded with goodness, it really is enough to be a lunch on its own,
Lettuce and cherry tomatoes form the base, then the heavy weights come in: crispy beef or turkey bacon, boiled eggs, crispy-chewey croutons, anchovies, and the star of the show: crispy chicken. Now the chicken gets the crispy exterior and moist interior because of its skin. So if you cheese to use thighs or breast, just make sure of the following: skin on, de-boned, and an even flesh thickness.
The quantities listed below are just a guide, so feel free to add or omit as per taste.
Ingredients: (feeds 4)
1 head lettuce
1 1/2 cups cherry tomatoes
4 boiled eggs
8 beef or turkey bacon rashers
6 chicken thighs (skin on)
8 anchovies (from a can, optional)
2 cups bread croutons
Parmesan shavings, optional
1/2 cup plain yogurt
1/2 cup milk
1 lemon, juice
1 clove garlic, grated
1 tsp oregano
1 tsp salt, & pepper
De-bone the thighs from the flesh side, keeping the skin intact.
Season the chicken with salt and pepper, and put skin-side down in a searing hot griddle pan (no oil needed) and do not touch for a good 7-10 minutes until golden and crispy. Flip for about 5 minutes more on the other side to cook through. Remove to a plate and set aside to cool. When cool, slice into strips.
Meanwhile, cook the beef or turkey bacon to a crisp, cool, then crumble.
Boil the eggs if you haven’t already.
make the dressing by shaking all the ingredients in a jar.
Assemble the salad in the following order: shredded lettuce, halved cherry tomatoes, chicken strips, boiled egg quarters, croutons, crumbled beef bacon, anchovy, and the dressing.
A couple of Parmesan shavings are completely optional yet highly recommended.
Note: if opting for chicken breast, make sure the skin is on, it is de-boned, and flesh is of equal thickness. Four breasts could replace the six thighs in this recipe.